Asparagus & Pea Spring Risotto

Asparagus & Pea Spring Risotto

Embrace the freshness of spring with this creamy risotto that pairs crisp asparagus and sweet peas, both celebrated for their health benefits like antioxidants and plant-based protein. Utilizing AquaTru purified water in the recipe enhances the vegetables' vibrant flavors and preserves their nutrients, ensuring a dish that's not only delicious but also beneficial. This risotto can be customized easily; swap in mushrooms or courgettes, opt for vegetable broth for a vegetarian variant, or enrich it with fresh herbs to elevate the taste.

  • Prep time

    15 min

  • Total time

    45 min

  • Serving

    4 persons

  • Calories

    277 kCal

  • What you need:

    • 1.4 litres low-sodium chicken broth  
    • 4 tablespoons unsalted butter, separated  
    • 1 bunch of asparagus, trimmed, cut into 2.5 cm pieces  
    • ¼ teaspoon salt, more for seasoning  
    • Black pepper, to taste  
    • 1 cup frozen peas  
    • 1 medium onion, finely chopped  
    • 2 cloves garlic, minced  
    • 1½ cups Arborio rice  
    • 120 ml dry white wine  
    • 50 g grated Parmigiano-Reggiano, extra for garnish  

  • How to do it:

    1. Prepare the broth: Keep the chicken broth heated on a low simmer.  
    2. Cook vegetables: In a large saucepan, melt 1 tablespoon of butter over medium-low heat. Sauté asparagus with salt and pepper until tender-crisp, about 2-4 minutes. Add peas, cook for 1 minute, then set aside.  
    3. Sauté onions and garlic: In the same pan, add another 2 tablespoons of butter, the onion, and garlic, cooking until translucent.  
    4. Toast the rice: Incorporate the Arborio rice, stirring until it becomes slightly toasted and glossy.  
    5. Deglaze with wine: Add the wine and cook until absorbed.  
    6. Cook the risotto: Gradually add the warm broth, one ladle at a time, stirring continuously until each ladle is absorbed before adding the next, about 25 minutes.  
    7. Combine and serve: Mix in the asparagus, peas, and remaining butter. Stir in the Parmigiano-Reggiano. Adjust seasoning with salt and pepper. Serve immediately, garnished with extra cheese. 
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